Americas Test Kitchen Prime Rib Recipes
AMERICA'S TEST KITCHEN PRIME RIB
Steps:
- 1. Begin by removing the rib bones from the roast. This will make the meat easier to maneuver in the skillet. Do not discard the bones. Cut slits in the fat spaced one inch apart in a crosshatch pattern. Be sure to cut down to but not into the meat. 2. Rub 2 T kosher salt all over the roast as well as into the slits. Place the meat back on the bones to save space and refrigerate uncovered at least 24 hours and up to 96 hours. This will dry out the surface of the roast. 3. Heat the oil in a 12 inch skillet over high heat until just smoking. Reserving the bones sear the sides and top of the roast until brown, 6 to 8 minutes. Do not sear where the roast was cut from the bone. Place the meat back on the rib so the bones fit where they were cut from and let the roast cool for 10 minutes. Tie the meat back onto the bones with 2 lengths of kitchen twine between the ribs. 4. Transfer the roast fat side up to a wire rack set over a sheet pan and season with pepper. Roast on the middle rack of a preheated 200 degree oven until the meat registers 110 degrees, 3 to 4 hours. Turn the heat off but leave the roast in the oven. Allow the meat to continue to rise in temperature opening the door as few times as possible until it registers 120 degrees for rare or 125 degrees for medium rare, 30 to 75 minutes longer. 5. Tent loosely with foil and let it rest at least 30 minutes and up to 75 minutes. Reposition the oven racks so that it is 8 inches from the element and heat the broiler. Remove the foil from the roast and form it into a 3 inch ball and place it underneath the ribs to elevate the fat cap. Broil until the top of the roast is well browned and crisp, 2 to 8 minutes. 6. Transfer the roast to a carving board cut the twine and remove the meat from the rib. Slice into 3/4 inch thick slices, season with salt and serve.
THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
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